Sherried Angel Food Cake
"From twissis at other place she doesnt have it here and would be a good cake in summer.“I have not made this recipe from *River Road Recipes* published by the Junior League of Baton Rouge, but it sounds yummy & looks so easy to fix that I decided to share it w/you. Mrs. Evans Howell was acknowledged for this great idea. At the heart of its appeal for me is its ease of prep + the fact it is made & stored in the freezer till needed & can be used for those emergency occasions. *Enjoy*”sprinkle the top surface of the cake w/choc sprinkles prior to freezing :-)."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (160.8 g)
- Calories 306.1
- Total Fat - 21.2 g
- Saturated Fat - 5.4 g
- Cholesterol - 40.9 mg
- Sodium - 160.3 mg
- Total Carbohydrate - 25.1 g
- Dietary Fiber - 1.9 g
- Sugars - 14.7 g
- Protein - 4.2 g
- Calcium - 42.7 mg
- Iron - 1 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Slice cake into 3 layers.
Step 2
Soften ice cream & combine w/the sherry & pecans.
Step 3
Spread this mixture between the cake layers.
Step 4
Beat whipping cream till soft peaks form, frost cake w/the cream & freeze for later use.
Tips
No special items needed.
0 Reviews
You'll Also Love
